Gnudi

Gnudi are Italian dumplings made of spinach and cheese. I saw Giada make them a couple weeks ago and wanted to give them a try. My bad movie night group recieved them with mixed reviews. They were a little on the soft side and had a more subtle flavor than you may expect with so much cheese involved, but overall I really liked them. They are a different take on a side of pasta. Just make sure to make the balls of dough only about an inch thick and bring them to a genle boil to make sure they cook through and don't fall apart in the water.

Giada's Gnudi

1 cup whole milk ricotta cheese
1 pound frozen spinach, thawed and squeezed dry
1 cup grated Parmesan
2 eggs
2 egg yolks
1/4 teaspoon freshly grated nutmeg
1 teaspoon salt
1 teaspoon freshly ground black pepper
5 tablespoons all-purpose flour, plus 1 cup for coating
1 jar store bought marinara sauce, heated
Bring a large pot of salted water to a boil.

In a large bowl, mix ricotta, spinach, Parmesan cheese, eggs, and yolks. Stir in nutmeg, salt, pepper, and flour. Form mixture in to small, flattened balls.

Dredge the formed gnudi in flour to coat, tapping off the excess. Slide formed gnudi into the boiling water. Be careful not to overcrowd the pan; work in batches if necessary. Remove the gnudi using a slotted spoon after they float to the top and have cooked for about 4 minutes.

Arrange gnudi on a platter and lightly drizzle with marinara sauce.

Comments

[Nilblog]

I'm one of the ones who thought these were mediocre - mild, gray, and lukewarm. What's funny is that the list of ingredients sound so much better than their sum.